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4.73 liters
Easy
By Ryan Farr
Published 2011
This recipe is a starting point, but there are many possible variations. If you’re not a fan of hot flavors, go ahead and omit the chiles. Always use a tall, narrow nonreactive container only just large enough to hold the protein, so the brine will go as far up as possible. The brine must cover the protein completely, so scale the quantities here up or down as necessary.